Gordon's Gin wrote:I can't see EABL making any gains by brewing changaa. They will in my opinion cannibalize their own senator market who will move further down the beverage hierarchy to cham.
My uncle in the village will never go to a bar to drink Cham, for his ilk, mama pima is a culture.
I beg to differ...of course not directly but through a new subsidiary but using the same elaborate distribution network.
I believe chang'aa can be cleansed off stigma, branded and embraced by the middle classes...complete with cool mixers for the younger generations...
There is money to be made.... Wazuans mpo? Who here has got commercial distillery experience?
I think there are a lot of parallels between the development of Gin 200 years ago and the chang'aa biz in 2011.
Sample Wiki...
In London in the early eighteenth century, gin sold on the black market was prepared in illicit stills (of which there were 1500 in 1726) and was often adulterated with turpentine and sulfuric acid. As late as 1913, Webster's Dictionary states without further comment that 'common gin' is usually flavored with turpentine.
Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England, a period known as the Gin Craze.
By 1740 the production of gin had increased to six times that of beer,[citation needed] and because of its cheapness it became popular with the poor. Of the 15,000 drinking establishments in London, over half were gin-shops.